UNLEASH THE INNER FOUR YEAR OLD (Chocolate Chip Cookie Dough Truffles)

IMG_6921So… Has anyone REALLY ever died from eating cookie dough, or is someone out there just trying to damper our hopes and dreams? This is an honest question. I cannot tell you how many spoonful’s, cups, even POUNDS of cookie dough I have consumed in my life, and I’m relatively normal!

This whole salmonella thing (or salmon-In-Ella, as I pronounce it), is it real? TO THE INTERNET!!!

According to the CDC salmonella is estimated “to cause one million illness in the United States, with 19,000 Hospitalizations and 380 deaths.” Oh. Well. What’s my chances that I’ll actually get it… I might take them all for the love of the dough!

In my 24 years I have tried a lot of dough, in 2012 I was on the quest for the perfect low-fat chocolate chip cookie recipe. I strongly believed if the dough tasted good the cookie would come out good. You see, there is one problem with that theory, all cookie dough taste good, and even when it doesn’t taste spectacular it is still not that bad!!!IMG_6926

I strongly believe that cookie dough is the reason that I will never have abs. I can run 8 to 15 miles a day, and come home and “make cookies”, end up eating a good quarter cup of dough and wake up wondering why my weight loss plan is not working. Well, maybe I will add a mile or two to compensate for the doughy desire that I need to fill.

While today’s creation will not help your diet, it will not make you die of Salmonella and that’s a promise! This cookie dough is eggless, super creamy and covered in chocolate, what more could you want? This is the first time I ever made a cookie dough with sweetened condensed milk and I might look into using it more in the future, the dough is super smooth and creamy, what dreams are made of.

If your sweet tooth does not include a love for super sweet, sugary, creamy goodness, do not even bother with this. While it is perfect for the cookie lover, the average Joe of desserts might not find these too amusing. Kids, young adults, and all of my coworkers came begging back for more, and hopefully you will too!

Special Shout out to Zach who submitted this idea!

IMG_6922

Chocolate Chip Cookie Dough Truffles

Have your cake and eat it too with these delectable truffles. Egg free will leave you worry free and quickly floating on a bed of happiness and chocolate. Makes roughly 4 dozen.

Ingredients:

1/2 cup unsalted butter, melted

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (14 ounce) can sweetened condense milk

1 cup mini chocolate chips

2 cups melting wafers for the outer shell (I used a bag of Ghirardelli that I found at Wegman’s)

Toping extras (mini chocolate chips, crushed Oreos, sprinkles, white chocolate)

Directions:IMG_6918

  1. Using a mixer cream together butter and brown sugar, make sure to mix till smooth, no brown sugar clumps!
  2. Add vanilla
  3. Mix in flour 1 cup at a time until incorporated.
  4. Mix in sweetened condense milk until smooth and incorporated with the dough.
  5. Stir in chocolate chips to taste.
  6. Cover bowl and refrigerate until dough hardens, 45 minutes to an hour
  7. Roll cookie dough into 1 inch balls on a wax paper lined cookie sheet (I did not have wax paper, I used parchment paper, a slightly more expensive mistake)
  8. Place the balls in the fridge until the chocolate is melted.
  9. Melt chocolate wafers (microwave, double boiler, I’ll leave this method up to you)
  10. Using a toothpick or knife stick the balls into the chocolate until covered, remove and place on wax paper to dry.
  11. Once dry, keep refrigerated until ready to serve.
  12. Best if eaten within 1-3 days of making.
Advertisements

Drunken Banana (Fool Proof, Drunk Proof, Easy Banana Muffins)

It starts at eight am, the phone calls, the emails, the issues, the drama. From eight am till five you are chained. Chained to a chair (which between you and me is not that comfortable), and doused with other people’s problems and lit on fire. It sucks. Day in and day out we continue this pattern. Issue after issue, crisis after crisis, and not one person likes it; not you, not the person on the other end of the phone and definitely not your boss. But we wake up each morning and do it anyway because we are crazy.

IMG_9991

Anyways, ranting aside, we all hate work, that’s a given. But on the occasion we all like to do nice things for our coworkers,Martini recipe like bake them chocolate chip banana muffins for breakfast, to show them how much you appreciate them not literally lighting you on fire when you complain. But also on occasion you like to drink away a hard day at work, and three key lime pie martinis in you realize those muffins are not going to bake themselves.

 

Coworkers around the world, I have done you a favor. Drunk proof muffins!! *I think I am required by law to say that if you are under the influence take my ideas lightly, while it might be fun for me to make muffins and risk burning the house down, you might want to think twice about this idea.* After a few cocktails sprawled out on the chase lounge by the pool, those damn muffins still linger in the back of your head. Well have no fear, follow this recipe somewhat and your muffins will come out wonderful!

IMG_9996

 Chocolate Chip Banana Muffins

These muffins are super simple to make and one of my house hold favorite. When the bananas go bad and the fruit flies start buzzing be sure to reach for this recipe and not waste those sweet, beautiful bananas.

Makes roughly 24 muffins

Ingredients:

1/2 Cup butter, softened

1/2 Cup sugar

1/2 Cup packed brown sugar

2 Eggs

1 – 1/2 Cups mashed ripe bananas (bout 3)

3 Teaspoons Vanilla extract

2 cups all-purpose flour

3 Teaspoons baking soda

1 bag of chocolate chips (or less, to taste really)

Directions:

  1. In a stand mixer cream butter and sugars
  2. Beat in eggs, bananas and vanilla.
  3. Combine mixture until combined.
  4. Stir in the chocolate chips
  5. Fill greased or paper lined muffin cups half way
  6. Bake at 350* for 15 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  7. Wait 5 minutes before removing from pan.

IMG_9998

How to Murder a 12 Year Old’s Dreams (The Best Brownies Ever)

What was the best birthday cake you ever had? On my 12th birthday I dreamed of my cake: rich in chocolate, light, melt in your mouth, the center piece of my birthday party. I never got it.

I have always been particular about my birthday cakes, and my mother has always delivered. Growing up you could say I had an elaborate imagination. I once had a fish themed birthday party and I wanted my cake to be a fish tank. You can bet your bottom dollar that my mom made a chocolate cake decorated as one. On my 18th birthday I told my mom to get creative, actually I told her that I just wanted cannoli’s.  She made a four layer chocolate cake with chocolate mousse icing, and cannoli filling between the layers. I still remember it today; the icing was so light, and so rich in chocolate with a hint of coffee flavor, and the cake, so moist, so light, paired perfectly with the sweet creamy cannoli filling with crunches of mini chocolate chips. It almost makes up for my twelfth birthday, almost.

Brownies

The best chocolate brownie ever!

Twelve was a weird age for me, while I was playing out in the dirt and on the basketball court; all of my friends were growing up and becoming more girly. They all started to care about their hair, boys, lip gloss and being popular. I just cared if I could make ten foul shots in a row, or make the game winning goal in field hockey (some things never change). I was torn between brushing my long matted hair, or cutting it all off to a short pixy cut. Things were definitely changing.

I made a big decision for my birthday that year, I wanted a big chocolate cake with pink icing (are you finding a pattern here with the chocolate). Pink. This was a big decision for me, normally I did purple, green, white, chocolate, chocolate with candy on top, never pink. My mother was slightly thrilled, I was finally embracing my girl side, maybe next I would start brushing my hair and wearing dresses (spoiler alert that did not come until college, the dress part at least). My mother agreed with the biggest smile on her face to make this the best cake ever. You know when your mother says something and you know she is being truthful, she says it with passion and the biggest smile on her face.

Chocolate milk with chocolate brownies... Can you ever have too much chocolate?

Chocolate milk with chocolate brownies… Can you ever have too much chocolate?

My birthday was just like any other, I played outside all morning with my neighbor. Somewhere between racing dirt bikes and climbing the sappy evergreen trees I decided I had to come home to get ready for my party. As soon as I pulled the heavy sliding glass door open, I could tell something was not as it should be.  Have you ever watched a show on TV where the evil genius has this crazy smirk on his face, it was kind of like that. My mother quickly ushered me out of the kitchen, assuring me that everything was fine and that company would be coming soon, I should shower. She was my mom, what else should little naive me believe?

Let’s fast-forward through the party; it was great, family and friends everywhere, different pasta and potato salads sitting on paper plates with flies trying to land on them, all my uncles were drunk, you know typical children’s birthday party. Time for cake.

I sat down at the big dining room table, feeling somewhat lost in the magnitude of the chair at the head of the table.  There was no cake yet, this should have been my first warning sign. The singing began all upbeat and happy, I saw my mother bringing the cake tray from the kitchen to the dining room. Something was not right; I did not see a cake. There was no pink fluffy frosting, no cotton candy clouds of white, no rainbows bursting from the cake in magical glee, in fact there wasn’t even a cake. In front of me my mom dropped with a thud, a flat, heavy, uncooked version of a chocolate cake. No icing, no candles, no nothing.  When the birthday song was over, which now sounded to me like a gaggle of drowning frogs, I did not know what to do. There were no candles to blow out, no wish to make, and no cake! My mom blurted out, “surprise, brownies instead!” everyone started laughing. Was it me they were laughing at, my misfortune, my flat, icingless cake?

I brushed it off. I was 12, tough 12 year olds don’t cry. The cake was never cut, it was thrown out. We had cookies and ice cream instead. Apparently my mom was so busy with preparing everything else she forgot a few key ingredients in the cake.

I never forgave her. Okay that sounds horrible, don’t get me wrong, I love my mother. But after that I was always hesitant to put my trust in her baking, especially after a  few years later when she tried to make me cookies. But that’s another story.

 

Watch out, Courtney couldn't even wait till they were out of the oven!

Watch out, Courtney couldn’t even wait till they were out of the oven!

The Best Brownies Ever

While these brownies are super chocolaty and quite possibly the best brownies ever, I have to warn you – the batter is better. If you can muster up the courage to actually eat the brownies you will not be disappointed.

Ingredients:

¾ cup cocoa

½ teaspoon baking soda

2/3 cup melted butter, divided

1/2 Cup boiling water

2 Cups Sugar

2 eggs

1 1/3 Cup Flour

1 Teaspoon vanilla

1/4 teaspoon salt

12 oz bag of semi sweet chocolate chip

Directions:

Preheat oven to 350

Combine cocoa and baking soda, mix in 1/3 cup of melted butter and boiling water, mix until combined.

Stir in sugar and remaining butter.

Add flour, vanilla, and salt,  and chocolate chips. Mix well.

Pour into a greased 9×13 pan, bake for 35-40 minutes.

 

Unpopular Opinion: I LOVE THE SWEAT!! (chocolate chip banana bread)

Image

Bananas left for dead

Ninety degrees and sunny, I love it. The sun slowly turning skin to leather, I love it. Sweat dripping from my body, I love it. Yes I am one of them, I am a summer worshiper. While most people morph into lobsters, and crawl around grouching about how burnt and hot they are, I tend to jump around embracing my inner firecracker.

Growing up in Jersey the summer always consisted of my mom complaining about the 108% humility and redoing her flat lifeless hair into perfect curls at least three times a day. My father, on the other hand, is where my approach to the summer came from. My father, if not at work, would spend the day bear footed in the garden or catching leathery skin on the boats all day.

Image

Brown sugar and butter

One thing my family could always agree on was the fresh pick of summer. During summer our garden turned into Wonderland, and walking out the backdoor was falling down the rabbit hole. Colors glistened in the sunlight and water droplets, living illusions of rainbows lay hidden under every petal. There were rows upon rows of bushy carrot tops, hundreds of long green slender string beans, cucumbers whose vines reached across the earth, like a cat waking up from an afternoon nap. The zucchini as long, and heavy, as metal baseball bats and the tomatoes the size of softballs to complete the game.

The things that came out of these marvels could make even the pickiest person love their veggies. Homemade tomato sauces and pizza sauces, glazed carrots, Italian string beans in a red tomato sauce, and of course zucchini bread.

Image

LETS GET BAKED

The breads of summer were always my favorite. Zucchini bread was the most popular in my household do to the sheer quantity o f Zucchini we had growing in the garden. My mother had a recipe for everything. But this zucchini bread was unlike anything I have ever had in my life. Somehow the outside of this bread was crunchy, while the inside moist and light. While the zucchini flavor could be tasted, you could also taste the sweet labors of summer. I have yet to get my fingers on this aged recipe card, but one day, one day it shall be mine… until then…

My second favorite summer bread that my mom would make was banana bread. The only reason we would have banana bread was if I did not eat the bananas my mom bought at the farmers market that week, and if that happened it ended in a shouting match, rather than a bread baking festival like I had hoped. I was often more scared of banana bread than happy to see it because if often reflected the agony and lecture that I had to go through.

Image

sorry I already licked the bowl

As the years wore on I have come to love banana bread and have even tried to adapt a crispy outside similar to that of the zucchini bread.   Today I had no sugar, but many bananas that needed to be put out of their misery. Instead of white sugar I used brown giving this bread a bit of a sweeter taste.  I made chocolate chip banana bread, as well as chocolate chip peanut butter. These breads had a crunchy top a slight banana taste and a very sweet base. By far this banana bread takes the cake 100% in my book!

Image

LOOK AT THAT GOODNESS!!!

Mini Chocolate Chip Banana Bread

Ingredients:

3/4 Cup Brown Sugar

1/2 Cup unsalted butter, at room temp.

2 Eggs

1 Cup, or 2 medium bananas mashed

1/2 Teaspoon vanilla

1 ½ All-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup semi-sweet chocolate chips

1 Cup peanut butter chips (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Preheat a mini loaf pan. If you don’t have one you can use a standard loaf pan or you could buy one here.
  3. With a stand mixer combine sugar and butter in bowl at medium speed, until creamy.
  4. Add eggs and continue beating, scrape down side of bowl as needed.
  5. At low speed beat in bananas and vanilla.
  6. Beat in the rest of the ingredients at low speed.
  7. Stir in the chocolate chips and the optional peanut butter chips
  8. Spoon batter into prepared pans. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.
  9. Let stand for 5 minutes before removing from pans.
  10. Scarf all down while warm, because let’s face it that is when they are the best.
  11. I mean, wrap each one individually in plastic wrap. Store in a cool place, preferably the refrigerator.

                Ninety

                Ninety degrees and sunny, I love it. The sun slowly turning skin to leather, I love it. Sweat dripping from my body, I love it. Yes I am one of them, I am a summer worshiper. While most people morph into lobsters, and crawl around grouching about how burnt and hot they are, I tend to jump around embracing my inner firecracker.

                Growing up in Jersey the summer always consisted of my mom complaining about the 108% humility and redoing her flat lifeless hair into perfect curls at least three times a day. My father, on the other hand, is where my approach to the summer came from. My father, if not at work, would spend the day bear footed in the garden or catching leathery skin on the boats all day.

                One thing my family could always agree on was the fresh pick of summer. During summer our garden turned into Wonderland, and walking out the backdoor was falling down the rabbit hole. Colors glistened in the sunlight and water droplets, living illusions of rainbows lay hidden under every petal. There were rows upon rows of bushy carrot tops, hundreds of long green slender string beans, cucumbers whose vines reached across the earth, like a cat waking up from an afternoon nap. The zucchini as long, and heavy, as metal baseball bats and the tomatoes the size of softballs to complete the game. 

                The things that came out of these marvels could make even the pickiest person love their veggies. Homemade tomato sauces and pizza sauces, glazed carrots, Italian string beans in a red tomato sauce, and of course zucchini bread.

                The breads of summer were always my favorite. Zucchini bread was the most popular in my household do to the sheer quantity o f Zucchini we had growing in the garden. My mother had a recipe for everything. But this zucchini bread was unlike anything I have ever had in my life. Somehow the outside of this bread was crunchy, while the inside moist and light. While the zucchini flavor could be tasted, you could also taste the sweet labors of summer. I have yet to get my fingers on this aged recipe card, but one day, one day it shall be mine… until then…

                My second favorite summer bread that my mom would make was banana bread. The only reason we would have banana bread was if I did not eat the bananas my mom bought at the farmers market that week, and if that happened it ended in a shouting match, rather than a bread baking festival like I had hoped. I was often more scared of banana bread than happy to see it because if often reflected the agony and lecture that I had to go through.

                As the years wore on I have come to love banana bread and have even tried to adapt a crispy outside similar to that of the zucchini bread.   Today I had no sugar, but many bananas that needed to be put out of their misery. Instead of white sugar I used brown giving this bread a bit of a sweeter taste.  I made chocolate chip banana bread, as well as chocolate chip peanut butter. These breads had a crunchy top a slight banana taste and a very sweet base. By far this banana bread takes the cake 100% in my book!

Mini Chocolate Chip Banana Bread

Ingredients:

3/4 Cup Brown Sugar

1/2 Cup unsalted butter, at room temp.

2 Eggs

1 Cup, or 2 medium bananas mashed

1/2 Teaspoon vanilla

1 ½ All-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup semi-sweet chocolate chips

1 Cup peanut butter chips (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Preheat a mini loaf pan. If you don’t have one you can use a standard loaf pan or you could buy one here.
  3. With a stand mixer combine sugar and butter in bowl at medium speed, until creamy.
  4. Add eggs and continue beating, scrape down side of bowl as needed.
  5. At low speed beat in bananas and vanilla.
  6. Beat in the rest of the ingredients at low speed.
  7. Stir in the chocolate chips and the optional peanut butter chips
  8. Spoon batter into prepared pans. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.
  9. Let stand for 5 minutes before removing from pans.
  10. Scarf all down while warm, because let’s face it that is when they are the best.
  11. I mean, wrap each one individually in plastic wrap. Store in a cool place, preferably the refrigerator. 

Unpopular opinion: I love the sweat!!!! (Chocolate Chip Banana Bread)

 

                Ninety degrees and sunny, I love it. The sun slowly turning skin to leather, I love it. Sweat dripping from my body, I love it. Yes I am one of them, I am a summer worshiper. While most people morph into lobsters, and crawl around grouching about how burnt and hot they are, I tend to jump around embracing my inner firecracker.

                Growing up in Jersey the summer always consisted of my mom complaining about the 108% humility and redoing her flat lifeless hair into perfect curls at least three times a day. My father, on the other hand, is where my approach to the summer came from. My father, if not at work, would spend the day bear footed in the garden or catching leathery skin on the boats all day.

                One thing my family could always agree on was the fresh pick of summer. During summer our garden turned into Wonderland, and walking out the backdoor was falling down the rabbit hole. Colors glistened in the sunlight and water droplets, living illusions of rainbows lay hidden under every petal. There were rows upon rows of bushy carrot tops, hundreds of long green slender string beans, cucumbers whose vines reached across the earth, like a cat waking up from an afternoon nap. The zucchini as long, and heavy, as metal baseball bats and the tomatoes the size of softballs to complete the game. 

                The things that came out of these marvels could make even the pickiest person love their veggies. Homemade tomato sauces and pizza sauces, glazed carrots, Italian string beans in a red tomato sauce, and of course zucchini bread.

                The breads of summer were always my favorite. Zucchini bread was the most popular in my household do to the sheer quantity o f Zucchini we had growing in the garden. My mother had a recipe for everything. But this zucchini bread was unlike anything I have ever had in my life. Somehow the outside of this bread was crunchy, while the inside moist and light. While the zucchini flavor could be tasted, you could also taste the sweet labors of summer. I have yet to get my fingers on this aged recipe card, but one day, one day it shall be mine… until then…

                My second favorite summer bread that my mom would make was banana bread. The only reason we would have banana bread was if I did not eat the bananas my mom bought at the farmers market that week, and if that happened it ended in a shouting match, rather than a bread baking festival like I had hoped. I was often more scared of banana bread than happy to see it because if often reflected the agony and lecture that I had to go through.

                As the years wore on I have come to love banana bread and have even tried to adapt a crispy outside similar to that of the zucchini bread.   Today I had no sugar, but many bananas that needed to be put out of their misery. Instead of white sugar I used brown giving this bread a bit of a sweeter taste.  I made chocolate chip banana bread, as well as chocolate chip peanut butter. These breads had a crunchy top a slight banana taste and a very sweet base. By far this banana bread takes the cake 100% in my book!

Mini Chocolate Chip Banana Bread

Ingredients:

3/4 Cup Brown Sugar

1/2 Cup unsalted butter, at room temp.

2 Eggs

1 Cup, or 2 medium bananas mashed

1/2 Teaspoon vanilla

1 ½ All-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup semi-sweet chocolate chips

1 Cup peanut butter chips (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Preheat a mini loaf pan. If you don’t have one you can use a standard loaf pan or you could buy one here. If using a regular loaf pan adjust the cook time to one hour. 
  3. With a stand mixer combine sugar and butter in bowl at medium speed, until creamy.
  4. Add eggs and continue beating, scrape down side of bowl as needed.
  5. At low speed beat in bananas and vanilla.
  6. Beat in the rest of the ingredients at low speed.
  7. Stir in the chocolate chips and the optional peanut butter chips
  8. Spoon batter into prepared pans. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.
  9. Let stand for 5 minutes before removing from pans.
  10. Scarf all down while warm, because let’s face it that is when they are the best.
  11. I mean, wrap each one individually in plastic wrap. Store in a cool place, preferably the refrigerator. 

Welcome to America, Its National Doughnut Day

Image

Today is June 7, 2013, tropical storm Andrea is drowning the east coast, my diet has officially failed, and oh yeah, its national doughnut day. Dear America, THIS IS WHY YOU’RE FAT.

Image

I had no plans in taking part of this apparent national holiday. I avoided Dunkin Donuts, drove past Wawa, and I even planed to make anything other than donuts. But it happened, my father called me. “Hey Lauren it’s your Dad!” His message went on, “Hope everything is well with you, and well, I wish you were here to make some doughnuts for the girls at work, they really miss your baking…” I was guilt tripped into making doughnut by a man who works 100 miles from me. Thanks Dad.

I do have a few recipes for some good baked doughnut, like apple cinnamon, or coconut, but I am still 100% against this holiday, so I rebelled without rebelling. Chocolate Chip Cookie Doughnut, that’s what I’m calling them and I’m sticking to it. Cookies that are made in a doughnut pan, so is it a cookie or doughnut? I’ll leave that up to you to decide.

Image

These little circles of confusion would be perfect with a scoop of ice cream in the middle, or broken apart to dip in milk. They are simple as well, just take a chocolate chip cookie recipe (my favorite and the one I used can be found here), and a baked doughnut pan. Spray the pan generously with non stick cooking spray so you can get these conundrums out. Roll the dough between your hands to create a snake like figure and then lay it in the doughnut pan. Plop it in the oven at 375 degrees for 12 minutes and you have a chocolate chip cookie doughnut.

Also For those of us who were wondering here is a list of US national food days:

January

January 2 National Buffet week

January 3 National Chocolate Covered Cherry day

January 2 National Creampuff Day

January 20 Cheese Day

January 23 National Pie Day

February

February 9 National Pizza Day

February 15 National I Want Butterscotch Day

March

March 7 National Crown Roast of Pork Day

March 8 National Crabmeat Day

March 9 National Blueberry Popover Day

March 10 Oatmeal Nut Waffles Day

March 12 National Baked Scallops Day

March 13 National Coconut Torte Day

March 14 National Potato Chip Day

March 17 National Corndog Day

March 23 National Chip and Dip Day

March 31 National Clams on the Half Shell Day

April

April 2 National Peanut Butter and Jelly Day

April 12 National Grilled Cheese Sandwich Day

April 17 National Cheeseball Day

April 24 National Pigs in a Blanket Day

April 25 National Zucchini Bread Day

April 26 National Pretzel Day

April 29 National Shrimp Scampi Day

May

May 4 National Candied Orange Peel Day

May 11 National Eat What You Want Day

May 17 National walnut day

May 24 National Escargot Day

May 28 International Hamburger Day

June

1st Friday National Doughnut Day

June 16 National Vinegar Day

June 17 Eat Your Vegetables Day

June 25 National Catfish Day

July

3rd Sunday National Ice Cream Day

July 3 Eat Beans Day

July 6 Take Your Webmaster to Lunch Day

July 7 Macaroni Day

July 15 National Tapioca Day

July 15 Gummi Worm Day

July[when?] Fresh Spinach Day

July 18 National Caviar Day

July[when?] National Daiquiri Day

July[when?] National Junk Food Day

July 28 Hamburger Day

August

August 3 National Mustard Day

August 3 Watermelon Day

August 8 National Sneak Some Zucchini Onto Your Neighbor’s Porch Day

August 23 National Sponge Cake Day

August 26 National Cherry Popsicle Day

August 28 Crackers Over The Keyboard Day

August 29 More Herbs, Less Salt Day

August 30 National Toasted Marshmallow Day

August 31 Trail Mix Day

September

September 4 National Macademia Nut Day

September 5 National Cheese Pizza Day

September 7 National Acorn Squash Day

September 13 National Peanut Day

September 14 National Eat a Hoagie Day

September 15 National Linguine Day

September 16 National Guacamole Day

September 18 National Cheeseburger Day

September 19 National Butterscotch Pudding Day

September 26 National Better Breakfast Day

September 28 Family Day – A Day to Eat Dinner with Your Children

September 30 National Hot Mulled Cider Day

October

October 4 National Vodka Day

October 20 National Brandied Fruit Day

October 24 Bologna Day

October 24 National Food Day

October 25 National Greasy Food Day

October 28 National Chocolate Day

October 29 National Oatmeal Day

October 30 Haunted Refrigerator Night

October 30 National Candy Corn Day

November

1st Thursday National Men Make Dinner Day 1998, Sandy Sharkey

4th Thursday Turkey Day (informal name for Thanksgiving Day)

Day after Thanksgiving Sinkie Day

November 1 National French Fried Clam Day

November 1 National Cook For Your Pets Day

November 2 National Deviled Egg Day

November 3 National Sandwich Day

November 4 National Candy Day

November 5 National Doughnut Day

November 6 National Nachos Day

November 7 National Bittersweet Chocolate with Almonds Day

November 7 National Eating Healthy Day

November 8 National Harvey Wallbanger Day

November 8 Cook Something Bold and Pungent Day

November 9 National Scrapple Day

November 10 National Vanilla Cupcake Day

November 11 National Sundae Day

November 12 National Pizza with the Works Except Anchovies Day

November 12 Chicken Soup for the Soul Day

November 13 National Indian Pudding Day

November 14 National Spicy Guacamole Day

November 15 National Spicy Hermit Cookie Day

November 15 National Clean Out Your Refrigerator Day

November 16 National Fast Food Day

November 17 National Baklava Day

November 17 Homemade Bread Day

November 18 National Vichyssoise Day

November 19 Carbonated Beverage with Caffeine Day

November 20 National Peanut Butter Fudge Day

November 21 National Stuffing Day

November 22 National Cranberry Relish Day

November 23 National Cashew Day

November 23 National Eat A Cranberry Day

November 24 National Espresso Day

November 25 National Parfait Day

November 26 National Cake Day

November 27 National Bavarian Cream Pie Day

November 28 National French Toast Day

November 29 Throw Out Your Leftovers Day

November 29 National Chocolates Day

November 30 National Mousse Day

December

December 1 Eat a Red Apple Day

December 1 National Pie Day

December 4 National Cookie Day

December 8 National Brownie Day

December 13 National Ice Cream Day

December 19 National Oatmeal Muffin Day

December 21 National Hamburger Day

December 25 National Pumpkin Pie Day

December 27 National Fruitcake Day

December 30 National Bicarbonate of Soda Day

December 31 National Champagne Day